Combine parsley, cilantro, olive oil, lime juice, garlic, crushed red pepper, vinegar, salt and pepper into a food processor and pulse until combined.
Reserve half of chimichurri for later use and use the other half to marinate the shrimp. Toss shrimp with marinade in a bowl, cover and refrigerate for an hour.
After an hour, cook rice according to instructions.
Split reserved chimichurri in half once again and stir half of chimichurri into the cooked rice.
Add the other half of the chimichurri to a food processor and add Greek yogurt or sour cream. Pulse until creamy and just combined.
Spray a grill pan with cooking spray and cook shrimp over medium-high heat for about 2-3 minutes per side until pink and cooked through (cooking time will depend upon size of shrimp).
To serve: divide rice and shrimp amongst four bowls. Drizzle the creamy chimichurri over top of the bowls and serve with optional lime wedges and herbs.
